John Myers
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Aromatic Chicken Steak Pan with Basmati Rice
The perfect aromatic chicken steak pan with basmati rice recipe with a picture and simple step-by-step instructions.
Aromatic chicken steak pan:
- 200 g Chicken mini steaks
- 2 Oranges
- 2 Spring onions approx. 50 g
- 2 Shallots approx. 100 g
- 2 tbsp Sunflower oil
- 1 tsp Sesame
- 1 tsp Mild curry powder
- 250 ml Chicken broth (1 teaspoon instant)
- 1 tbsp Wild cranberries
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 0,5 tsp Mild curry powder
Basmati rice.
- 100 g Basmati rice
- 0,5 tsp Salt
- 250 ml Water
To serve:
- 2 Stalk Parsley
Aromatic chicken steak pan:
- Wash the minute steaks, pat dry with kitchen paper and cut into cubes. Peel, fillet and dice the oranges. Clean, wash and cut the spring onions into rings. Peel the shallots and cut into small slices. Heat sunflower oil (1 tbsp) in a pan, fry the meat cubes vigorously, dust with mild curry powder (1 teaspoon), fry briefly and deglaze / pour on the chicken stock (250 ml). Add the ingredients (orange cubes, spring onion rings and shallots) and simmer / cook for about 10 minutes. Fold in wild cranberries (1 tbsp) and cooking cream (2 tbsp) and season / season with coarse sea salt from the mill (2 big pinches) and mild curry powder.
Basmati rice.
- Stir basmati rice into 250 ml salted water (½ teaspoon salt), bring to the boil and cook covered in the oven for approx. 20 minutes.
Serve:
- Squeeze rice into a cup rinsed with cold water and turn it onto the plate, add the aromatic chicken steak pan and garnish with parsley, serve.
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